Carbonara is a plate of rich creaminess. The ultimate comfort food. I have found a very close raw vegan substitute. All the pleasure with none of the guilt.
Raw Vegan Carbonara
Ingredients
- 1 large or 2 small summer squash (yellow or zucchini, I used yellow)
- ¾ c raw cashews, soaked
- ¼-½ c water as needed
- 1T nutritional yeast
- ½ garlic clove, minced
- ½ t ground mustard seeds
- salt and pepper to taste
- 2 drops of liquid smoke
- ¼ c Eggplant “bacon”, crumbled
- 5 mushrooms, thinly sliced
- spring onion or sweet onion thinly sliced
- chopped fresh parsley to serve
Instructions
Make your squash pasta using a spiralizer, mandoline, or vegetable peeler.
Place squash in a bowl with a pinch of salt and drizzle of olive oil, mix and set aside (the squash will release some moisture).
Make your squash pasta using a spiralizer, mandoline, or vegetable peeler.
Place squash in a bowl with a pinch of salt and drizzle of olive oil, mix and set aside (the squash will release some moisture).
To make the sauce it’s best if you soak the cashews for a few hours. Place the cashews, water, nutritional yeast, garlic, mustard, liquid smoke, a pinch of salt and pepper in a blender or food processor and blend until it’s a smooth sauce.
You can add the mushroom and onions raw or toss them in a bit of olive oil and dehydrate them for an hour or so for a “cooked” texture. (I used dehydrated).
Combine sauce with the remaining ingredients and add to pasta.
Serve with some chopped fresh parsley, raw vegan parmesan and extra “bacon” on top.
